7 Layer Mexican Bean Dip
1 pound ground chicken, uncooked
2 tablespoons Mrs Dash Southwest chipotle seasoning
drizzle of extra virgin olive oil
1/4 c water
1 can refried beans (I like spicy refried beans)
2 cups Spicy Baked Brown Rice (cooked) or your favorite cooked rice
1/2 cup salsa verde (green chile sauce)
1/2 cup enchilada sauce
12 ounces Colby Jack cheese, shredded
1/2 can large black olives, sliced
Preheat oven to 350°F.
In a medium skillet over medium heat drizzle olive oil in warm pan. Add chicken and brown. Once chicken is cooked, add chipotle seasoning and stir to combine. Add water and cover. Simmer 15 minutes, remove cover and cook until water is cooked out. Set chicken aside until needed.
In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans into dish and add 4 ounces cheese. mix to combine well. Add rice and spread evenly. Add salsa verde and smooth over rice layer.
Sprinkle approximately 4 ounces cheese onto salsa verde layer. Sprinkle cooked chicken evenly over cheese layer. Add enchilada sauce and smooth evenly over chicken. (Notice I put my cheese on top of the chicken, so I had to take it back off and put the enchilada sauce on it. That is why you see the cheese in there.)
Sprinkle remaining cheese over top. Arrange slices olives on top of cheese.
Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned (or up to 30 minutes if ingredients are cold).
Serve with chips.
COOK'S NOTES: This dish freezes very well. I like to make (6) 2-cup servings and freeze them for easy dinners. Each one serves 2 with chips.
To premake: Prepare recipe as written, but do not bake it. Wrap oven safe dishes in aluminum foil and freeze. Then, place in oven for 30-45 minutes on 350°F until warmed through. Uncover the last 10 minutes to melt the cheese.
This is an incredibly versatile recipe that can be made with your favorites. Substitute the seasoned ground chicken layer with beef, Italian sausage (omit seasoning) or even diced left over chicken, turkey, beef or pork.
Diced green chiles are fabulous in place of the Salsa Verde Layer.
Recipe developed by Donna Elick - The Slow Roasted Italian
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